Healthy Recipes

Colourful Chicken Stir Fry

Tasty, healthy colourful and so easy to do…You will need a wok.

Serves 2- 3

500g uncooked chicken breasts cut into bite size pieces
Medley of peas, carrots and sweet corn
3 different coloured peppers
chicken stock
vegetable stock
pineapple pieces
lemon juice
pumpkin seeds (add any seeds or (unsalted and unroasted) nuts you prefer)
rosemary

Sprinkle the chicken with lemon juice and rosemary and precook for 10 minutes in a 200ºC oven (I spread them out on a foil in a roasting tin)
Meanwhile, cut peppers into bite size strips
Make up 150ml chicken and vegetable stock

Take chicken out of the oven.
Allow to dry a bit on some kitchen towel (drains of excess fat)
Add some spices (I use an organic spice mix) and a bit more lemon juice

Now, heat your wok and a bit of oil and add the chicken.
Add the stock mixture.
Allow the chicken to absorb the stock for a few minutes.
Add your peppers, veg and pineapples in the final stages (no longer than 5 minutes or you'll lose the colours)
Add your seeds or nuts just before taking off the stove.

You can choose to serve it with wholegrain rice or wholemeal pasta or eat as is…